Used by many German breweries to produce rich, full-bodied malty beers. Good choice for Bocks and Dopplebocks. Benefits from diacetyl rest at 58F(14C) for 24 hours after fermentation is complete.

Styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Marzen, Schwarzbier (Black Beer), Traditional Bock

• Flocculation: medium-high - Attenuation: 73-77%
• Temperature Range: 46-58 F
• Alcohol Tolerance: approximately 9% ABV
• OLD YEAST: 3-6 months old, Wyeast suggests using yeast within 6 months
• VIABILITY NOT GUARANTEED. MAKE A STARTER.